Location: My tiny kitchen
This is a salad with corn, organic greens and carefully peeled orange slices. This salad also has barbeque duck in it, which satisfies my carnivore instincts. It was my first attempt on this salad and I have to say, I’m 100% satisfied with its colourful and attractive appearance. As for the taste? I would say there is room for improvement.
I get the BBQ duck from Chinese BBQ food stores. I buy the duck as a whole and debone it into drumsticks and breasts. This process sounds time consuming but it was actually fast. It took me about 10 minutes.
To have a crispy skin, warm the duck in a 400F oven for 20 minutes.
In this recipe, you will need 1 breast, with half of a breast serving one person.
Thoroughly rinse and dry organic greens enough for 2 people.
You will need 1/3 cup of corn kernels.
Slicing the orange is probably the most time consuming part of this recipe.
- Peel the skin off a large sized orange.
- Using a pairing knife, cut the slice out of the orange by inserting the knife between the orange membranes.
- After you took out all the slices, squeeze the juice out of the orange remainder. You will need 1/4 cup of orange juice.
Pomegranate juice.
To make the salad dressing, put in:
- 1/4 cup of orange juice
- 1/4 cup of pomegranate juice.
- salt and pepper
- 1/4 cup of good virgin olive oil
Drizzle the oil slowly into the juices. Wisk until everything is incorporated.
In a large bowl:
- Put in the organic greens.
- Put in the corn.
- Put in the dressing and mix.
To assemble:
- Put the mixed greens on a plate.
- Place orange slices on greens.
- Sprinkle in more corn kernels as you like.
- Slice the duck breast and fan them out across the greens.
- Drizzle in more salad dressing as you like.
I think the salad dressing is a little too sweet. However, because only 1/4 cup of oil was used, this dressing is also very light. In my next try, I’ll keep the orange juice but maybe I’ll subsitute the pomegranate juice with lemon juice.
I’m enjoying this learning process 
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